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Preparation

In a saucepan, combine the coconut milk with the fish sauce, soy sauce, sugar, curry powder, salt and white pepper and whisk over moderate heat until the sugar is dissolved, 5 minutes. Pour the marinade into a large bowl and let cool completely.
Whisk the condensed milk into the marinade. Mix in the pork. Cover with plastic wrap and refrigerate for 1 hour.
Light a grill. Skewer the pork and brush lightly with the marinade; discard any remaining marinade. Grill the skewers over moderately high heat, turning, until the pork is lightly charred and just cooked through, about 6 minutes. Transfer the skewers to a platter and serve with sliced cucumber and lime wedges.
MAKE AHEAD The marinade can be refrigerated overnight.